INFO
There is not a single week where Nan does not want a serving of this one.
Details
Ingredients
- 1.5-2 lb of chicken tender (breast will do if necessary)
- 500-600 ml (16-20 Fl oz) of Heavy Cream
- 2 Tbsp of Curry Paste
- 12-16 Tsp of Curry Spice, 3 or 4 types (green, madras, hot etc…)
- 2 Tsp of Ginger powder
- ‘4 Spice’ - spice
- 1 inch of Fresh Ginger
- White Wine
- Soja Sauce
- Maizena (or Corn Starch)
- Olive Oil
Method
- Cut the chicken in small pieces (1.5 cm/0.5 inch cubes)
- Split the curry powder in 3 part, use one on the chick, place each remaining part in separate bowl
- Add 3-4 Tbsp of soja sauce on the chicken and mix. Set aside for now
- In one of the curry power bowl, add the ginger power and the fresh ginger finely cut
- In the other curry power bowl, add 1 Tsp of Maizena, use a little bit cream to mix (start small to avoid lumps) then add more cream
- In another bowl, add a little bit of white wine to the curry paste, mix well, this is just to dilute the paste a tad
- Add a Tbsp of Olive oil in a large cast iron and heat for a couple of minutes - high heat
- Now roast the chicken, this can take 5-15 minutes, until all water is rendered out. It should brown a tad.
- Once the chicken is roasted, Now reduce the heat to medium, add the curry bowl which contains the ginger, let it roast 30 seconds mixing well
- Add the curry paste, mix well, let it roast another 30 seconds
- Now add about 1/2 a cup of white whine
- Continue cooking until the wine is gone, this take s another 5 minutes or so
- Now add the curry mixed with the cream and the rest of the cream. The cream should cover the meat
- Reduce the heat to medium low and let simmer for 10-15 minutes
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 15 mn |
| Cooking Time | 30-45 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |